Couscous Spinach Tomato Salad

SALAD

¾ cup fat free veggie broth (I used Hain No Salt Added veggie broth)

½ cup uncooked couscous

1 cup Green Giant Frozen Cut Leaf Spinach, thawed, drained

¼ cup chopped onion

2 Italian plum tomatoes, chopped (I used 1 regular tomato)

DRESSING

1 tablespoon white white vinegar

2 teaspoons canola oil

¼ cup reduced fat feta cheese (the recipe actually calls for 2 tablespoons, but I doubled it because I love feta cheese!)

1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon pepper

Bring broth to a boil in medium saucepan; remove from heat. Stir in couscous. Cover; let stand 5 minutes. In large bowl, combine cooked couscous and remaining salad ingredients; mix well.

In a small bowl, combine all dressing ingredients; blend well. Pour over salad mixture; mix well. Cover; refrigerate at least 1 hour or until chilled. 4 (1/2 cup) servings.

140 calories, 4 grams fat, 207 mg sodium

To reduce fat, you can use the 2 tablespoons feta cheese as the recipe calls for (instead of ¼ cup). That would make the recipe 131 calories, 3.5 grams fat, and 157 mg sodium.